| 6 | 70 | 189 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 4 |
| 1 squash | Acorn squash (medium or large squash cut into half and then sliced into 3/4 inch slices) |
| 8 cup | Arugula |
| 1/4 cup | Butter, vegan |
| 1/4 cup | Raisins, seedless (sultana) |
| 3 leaf | Sage, fresh (thinly julienned) |
| 1 pinch | Sea Salt (season to taste after cooking) |
Wash and cut acorn squash in half and then into slices 3/4 inch thick with skin on.
In a microwave or oven proof dish melt vegan butter and add in julienned sage leaves.
Using a brush brush on sage butter onto each side of the slices of squash thoroughly.
Arrange butter infused sage leaves onto each slice and top evening with raisins.
Roast in a 400 degree oven until squash is tender.
Arrange arugula onto each plate and top with 2-3 slices of roasted squash
Optional serve with 1/2 cup brown rice.
Serving size 2-3 slices per person.
| Fruit | 0.2 |
| Vegetables | 3.3 |
